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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Enchilada Rice and Bean Casserole Recipe

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This recipe for Enchilada Rice and Bean Casserole is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup red enchilada sauce
1 cup canned black beans, drained
2 cups white rice, cooked
1 cup cheddar cheese, grated
1 cup Monterey Jack cheese with jalapenos, grated
3/4 cup whole kernel corn, drained
Cilantro for garnish (optional)

Note: I add 1 lb of ground beef, chicken or beef fajitas meat to this
Directions:
Directions:
Preheat the oven to 350° F.
Combine the enchilada sauce, beans, cooked rice, 1/2 cup of cheddar, 1/2 cup Monterrey Jack and 1/2 cup of corn in a large bowl. Mix well.
Place the mixture in an 8x8 casserole. 
Sprinkle with the rest of the cheese and corn.
Bake for 30-35 minutes or until the cheese is melted and bubbling.



 

 

 

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